Cite
Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation
MLA
Yunping Yao, et al. “Comparative Genomic Analysis of Aspergillus Oryzae Strains 3.042 and RIB40 for Soy Sauce Fermentation.” International Journal of Food Microbiology, vol. 164, June 2013, pp. 148–54. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....0836ee07cb9dcad633e65d35a4df94c4&authtype=sso&custid=ns315887.
APA
Yunping Yao, Lihua Hou, Guozhong Zhao, Xiaohong Cao, & Chunling Wang. (2013). Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation. International Journal of Food Microbiology, 164, 148–154.
Chicago
Yunping Yao, Lihua Hou, Guozhong Zhao, Xiaohong Cao, and Chunling Wang. 2013. “Comparative Genomic Analysis of Aspergillus Oryzae Strains 3.042 and RIB40 for Soy Sauce Fermentation.” International Journal of Food Microbiology 164 (June): 148–54. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....0836ee07cb9dcad633e65d35a4df94c4&authtype=sso&custid=ns315887.